Next beat the the butter until smooth and creamy (about 1 minute). Add the sugar and vanilla and beat until smooth (about 2 minutes). Combine the wet and the dry ingredients and mix until combined.

Cover the dough and refrigerate for one hour or until easy to handle.

On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin. Using the heart-shaped cookie cutter, cut 25 cookies.

Place cookies in the refrigerator for about 15 minutes.

Next place cookies on a greased baking sheet and bake 10 minutes until light golden. Let cool.

After that melt the chocolate in a double boiler. Once chocolate has melted, remove it from the heat. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once chocolate has set, transfer cookies to cooling rack to dry thoroughly.

Shortbread Cookies Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Shortbread Cookies Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Shortbread Cookies Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.